Influence of cancer and acute inflammatory disease on taste perception: a clinical pilot study

Beitrag in einer Fachzeitschrift


Details zur Publikation

Autor(en): Schalk P, Kohl M, Herrmann HJ, Schwappacher R, Rimmele M, Büttner AK, Siebler J, Neurath M, Zopf Y
Zeitschrift: Supportive Care in Cancer
Verlag: SPRINGER
Jahr der Veröffentlichung: 2018
Band: 26
Heftnummer: 3
Seitenbereich: 843-851
ISSN: 0941-4355


Abstract

Cancer patients are at high risk of malnutrition and tumor cachexia further increasing morbidity and mortality. Reasons for cachexia are not clear yet, but inflammatory processes as well as the occurrence of taste disorders reducing nutrient uptake are discussed to play key roles. The purpose of this study was to gain insight into causative factors of taste disturbance in cancer patients. Does the cancer itself, inflammatory processes or cancer therapy influence taste disorders?To capture an underlying taste disorder patients with cancer (n = 42), acutely hospitalized inflammatory disease patients (n = 57) and healthy controls (n = 39) were examined. To assess the influence of chemotherapy, patients with and without chemotherapy were compared. Taste tests were performed according to DIN ISO 3972:2011. Inflammation was recorded using laboratory parameters. Statistical evaluation was conducted using the Software R.Cancer patients showed significantly increased taste thresholds for sweet, salty, and umami compared to healthy controls. There were no significant differences in taste detection and recognition between patients with former, current, or without chemotherapeutical treatment. Patients with an acute inflammatory disease showed an increased taste threshold for umami compared to healthy controls.It could be shown that cancer patients suffer from taste disorders irrespective of an existing chemotherapeutical treatment. Cancer-related inflammation appears to have a greater impact on taste perception than an acute inflammatory process. Therefore, an adapted dietary adjustment should be carried out at an early stage for cancer patients in order to avoid nutritional disorders caused by a taste disorder.


FAU-Autoren / FAU-Herausgeber

Büttner, Andrea Prof. Dr.
Lehrstuhl für Aroma- und Geruchsforschung
Neurath, Markus Prof. Dr.
Lehrstuhl für Innere Medizin I
Rimmele, Martina Dr.
Lehrstuhl für Innere Medizin (Geriatrie)
Schalk, Priska
Stiftungsprofessur für Klinische und Experimentelle Ernährungsmedizin
Zopf, Yurdagül PD Dr.
Stiftungsprofessur für Klinische und Experimentelle Ernährungsmedizin


Autor(en) der externen Einrichtung(en)
Hochschule Furtwangen


Zitierweisen

APA:
Schalk, P., Kohl, M., Herrmann, H.J., Schwappacher, R., Rimmele, M., Büttner, A.K.,... Zopf, Y. (2018). Influence of cancer and acute inflammatory disease on taste perception: a clinical pilot study. Supportive Care in Cancer, 26(3), 843-851. https://dx.doi.org/10.1007/s00520-017-3898-y

MLA:
Schalk, Priska, et al. "Influence of cancer and acute inflammatory disease on taste perception: a clinical pilot study." Supportive Care in Cancer 26.3 (2018): 843-851.

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Zuletzt aktualisiert 2018-11-09 um 17:23